Herbed Chanterelles

September 6, 2013

This one’s for workday evenings. No fuss, super quick, feels special nevertheless.

Chop half an onion, heat a knob of butter in a pan, add the onion first, then throw in a handful of chanterelles, a big handful of whatever herbs you have on hand. I especially liked the sage and thyme, and since my herb garden is overflowing I added rosemary, marjoran, oregano and lemon thyme as well. Salt and pepper lightly and stir well until the chanterelles go soft. Crack an egg over it to make this a satisfying meal, or have a slice of buttered toast on the side.